Wonderful Holiday Recipe Ideas
Dawn Connors
admin@backofthebox.com
Back of the Box Recipes
http://www.backofthebox.com
Wonderful Holiday Recipe Ideas
By Dawn Connors
The Holiday Season is upon us and soon we will be
frantically searching for yummy recipes to serve
our family and friends. Many of the leading food
manufacturers have spent 1000's of hours testing
and perfecting recipes for you to enjoy.
The recipes below are a few of my favorites and
may become yours too!
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Basic Bread Stuffing
1 cup butter or margarine
1/2 cup onion, chopped
1 1/2 cups celery, chopped
12 cups bread cubes, white and whole-wheat bread
2 tbsp. McCormick® Parsley Flakes
1 tbsp. McCormick® Bon Appetit Seasoning
1 1/2 tsp. McCormick® Poultry Seasoning
1/2 tsp. McCormick® Ground Black Pepper
1/2 cup chicken broth
1. Melt butter in large skillet or Dutch oven, add
onion and celery, and sauté until onion is transparent.
2. Place bread cubes, parsley, Bon Appétit, poultry
seasoning, and pepper in large bowl and toss to combine.
Add to onion mixture and chicken broth and toss to coat
bread cubes lightly.
3. Stuff loosely into neck and breast cavities of bird
and truss bird. As an alternative, place stuffing in
casserole, cover, and bake with turkey or chicken during
last 45 minutes of cooking.
Variations:
Herb Stuffing: Add 1 of following to bread cubes: 2
teaspoons Rubbed Sage, 2 teaspoons Ground Thyme, or
2 teaspoons Ground Marjoram.
Chestnut Stuffing: Wash 1/2 pound chestnuts and cut
slits on both sides of shells. Bake in 500 degree F
oven 15 minutes. Cool. Remove shells and skin from
nuts and place nuts in salted water. Cover and boil
20 minutes. Drain and finely chop. If preferred, use
canned chestnuts, drained and chopped. Toss with bread
cubes.
Oyster Stuffing: Cook 1/2 to 1 pint small or medium-
size oysters in oyster liquor until the edges of oysters
curl. Drain and chop or leave whole as preferred. Toss
with bread cubes.
Makes 8 cups
This recipe courtesy of McCormick, Inc.
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Glazed Sweet Potatoes
Prep: 5 mins - Ready In: 17 mins
1/2 cup maple-flavored syrup
1 Tbsp. butter or margarine
1 can (40 oz.) sweet potatoes, drained
BRING syrup and butter just to boil in large skillet
on medium heat. Reduce heat to low; simmer about 2
minutes.
ADD sweet potatoes. Cook on low heat 10 minutes, gently
turning sweet potatoes frequently to glaze. Garnish with
pecan halves, if desired.
Makes 6 servings
This recipe courtesy of Kraft Foods.
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Granny Shaffer`s Black Walnut Fudge Pie
3 eggs
1 cup sugar
1 cup dark corn syrup
1/2 cup cocoa
2 Tbsp. melted butter
1 tsp. vanilla
2 cups Hammons Black Walnuts
10-inch unbaked pie shell
Beat eggs slightly; add sugar, syrup, cocoa, melted butter
and vanilla. Whisk until thoroughly mixed. Measure black
walnuts into unbaked pie shell; cover with chocolate mixture.
Bake one hour at 350 degrees. Cool to room temperature.
Serve with whipped cream or ice cream.
Makes one 10-inch pie - 8 servings
This recipe courtesy of Hammons Black Walnuts.
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Spiced Holiday Coffee
Prep: 5 mins - Ready In: 5 mins
1/3 cup MAXWELL HOUSE Coffee, any variety
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/4 cup orange marmalade
3 cups cold water
PLACE coffee, cinnamon and cloves in filter in brew basket
of coffee maker. Place marmalade in empty pot of coffee maker.
PREPARE coffee with cold water. When brewing is complete, stir
until well mixed. Pour into large cups or mugs.
Serve with sugar, if desired.
Makes 6 servings
This recipe courtesy of Kraft Foods.
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Dawn Connors owns and operates Back of the Box Recipes
web site where you will find hundreds of brand name
recipes from leading manufacturers and producers.
For more recipe ideas visit her web site at:
http://www.backofthebox.com
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